Takara Shuzo Co., Ltd.

A review on the manufacture method and characteristics of mirin, flavoring and other beneficial effects of mirin in cooking, and effects of sake in cooking.

A review of radical scavenging activity in hon-mirin, properties of radical scavengers in hon-mirin, identification of amadori compounds as radical scavengers in hon-mirin, simultaneous determination of amadori compounds in hon-mirin by LC-MS/MS, changes in radical scavenging activity and concentration of amadori compounds during aging of hon-mirin, and discussion on antioxidative effect of hon-mirin from food point of view.